Our Coffee
Sometimes it’s the little
things that make the difference. Yes, we’ll brag just a bit. Our customers
tell us that our drinks are just plain better. So what is it that does
make the difference? What do we do that makes it worth the trip to our
shop? There are lots of things really, and we’ll tell you about a few of
our secrets…
It all starts with quality
ingredients and some simple steps leading to uncompromising dedication to
quality.
1. Let’s start with the coffee
beans and some coffee basics. Most people don’t know that coffee beans are
actually a cherry, once picked and dried are somewhat olive green in color
and actually keep quite well in that state as long as they are kept in a
cool, dry, but not too dry environment. Once roasted, those beans should
be used within about 3 weeks to get the maximum flavor out of them. And
that is exactly what we do.
coffee tree |
the cherry |
dried, not roasted |
fresh roasted |
2. Coffee beans should never
be ground for more than 30 minutes prior to using. We fresh grind our
coffee for both espresso drinks and for our fresh brewed gourmet coffee.
Don’t buy that line that coffee is fresh if it is vacuum packed. Coffee
has to breathe. Vacuum packing and canning ground coffee is just a
convenient way for delivering it in a package.
3. Our coffee roaster is
passionate about quality. Coffee is roasted at temperatures of around 450
degrees. Just a slight difference of 5 degrees from optimum can make a
huge difference in taste. Being that accurate takes a skilled roaster and
some very good equipment. We tried many different roasters and have teamed
with Corsair Coffee in Wichita, Kansas. There are many different roasters
that provide coffee, but few that can deliver consistently the same
quality week in and week out. We choose not to roast in our shop because
it really does take some very good equipment and some real time and
dedication to roast to the right quality.
4. Coffee comes from many
different regions around the world. Both our gourmet coffee and our
espresso contain blends of varying proportions from all over the world.
Our espresso alone has coffee from at least 5 different origins. We aim
for a roast that is not that “smoky” or “charred” flavor. We also often
offer what we call single origin coffee for our gourmet brewed drip coffee
in addition to a blend. We offer several different coffees each day. A
distinguishing palate can taste the subtle differences in each coffee.
Some may be a fan of the Sumatra, some for our Costa Rican. One of the
most popular blends is our “Start Me Up”. The fun is in learning what you
like by trying.
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5. Coffee is 98% water, so
what about that? If nothing was done to the water, would our coffee taste
different in one city versus another? Absolutely! So what do we do about
it? There really is no problem with our city’s quality of water. They go
to great lengths to provide clean, safe water. But, it is a natural
process that from whatever the source of water, it will normally contain
dissolved minerals, and often more than we need. A part of the processing
before it gets to us also is the addition of Chlorine, so we need to take
that back out to keep it from masking the taste. Our water goes through a
rather expensive carbon filtration and reverse osmosis purifier before it
gets used in the coffee and espresso. Sound complicated? It’s not really,
but it is sure worth it. We dare you to taste the difference in just the
quality of the water alone.
6. We use REAL milk. Yes, the
stuff that comes from cows. So what are we saying? There is a huge
difference between REAL milk and powdered milk. Surprised? Quality milk
bonds and blends with the best of the qualities of the espresso. We’re
sure you can taste the difference as well. We also use the highest quality
chocolates such as Ghirardelli, Monin brand syrups, and other flavorings
that have met our high standards. Choosing the best is a little more
expensive, but well worth it.
7. Our Baristas are trained to
deliver quality. There is a huge difference in the quality of a drink if
it is not made properly. Just the subtle temperature and humidity
differences from day to day will change the way a shot of espresso is
extracted. It is natural for adjustments in the equipment to be necessary
throughout the day. Our Baristas are trained in the proper settings. So
when you come in every day for that mocha or latte, it will be the same
quality each time.
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8. There are a lot more little
things that keep our customers coming back. One could be the correct
brewing temperature. Most home machines don’t get the water hot enough to
get all the flavors out of the coffee. Our equipment is set to get the
maximum flavors out. What else? Well, there are our smiling faces and our
Tuscan themed building with both inside and outside patio seating. Maybe
it is the chiminea burning pinion pine outside on occasion. Maybe it is
just the convenient location with our double window drive-thru, both for
on your way to work or for a great spot for lunch. Lincoln Perk is a great
place to come and enjoy. Listen to the music. Just sit and read. Or, meet
your friends. “What a great place,” we hear from many…Dare we say, “We try
harder and we are passionate and uncompromising about our quality.”
